I really should have titles this post "Chocolate Mint Crack". Not that I know what it is like to be addicted to crack. But I guess I can imagine. When I was pregnant I was addicted to orange juice in a really bad....need it NOW....all the time kind of way. I feel like that about these brownies. They are THE best dessert ever. Ever.
Here is why I love these.
1. The "cake' layer is SO moist and spongy. It's thinner than brownie and thicker than cake. Perfect.
2. The middle layer is creamy and minty and sugary and amazing. Enough said.
3. The top layer is chocolaty and a tiny bit crunchy. Perfection!
Creme de Menthe Brownies
1 cup sugar
1/4 cup butter
4 eggs, beaten
1 T. Vanilla
16 oz. can of Hershey's chocolate syrup
1 cup flour
1/2 tsp salt
Cream together the sugar & butter. Make sure you let your butter set out for a while so it is a little bit soft. Add beaten eggs and mix well. Add the vanilla and chocolate syrup. Fold in flour and salt and pour mixture into a greased AND floured 9x13 pan. Bake at 350 for 30 minutes. Cool. (I like to put mine in the freezer. If you try to add the second layer when it is still warm it gets runny.)
2 cups powdered sugar
3 T. creme de menthe
1/2 cup butter
green food coloring
Combine powdered sugar, creme de menthe and butter. Start with a few drops of green food coloring and mix until you get your desired shade of green. Mix and spread over cooled cake. Let harden. (Again, I like to put it in the freezer!)
6 oz semi-sweet chocolate chips
6 Tbsp butter
Melt chocolate chips and butter together. Be careful when you do this. You don't have to use a double boiler but don't burn your chocolate. Stir stir stir and watch it the whole time! Drizzle over mixture.
You can do the top layer 2 ways. The recipe above gives you enough chocolate to completely cover the brownies. Sometimes I like to fix them with about 1/2 of the recipe above. Then I just drizzle the chocolate over the top and you can see some of the minty green color peeking through. They are delicious either way!
Chill at least an hour before serving. I almost always keep these in my freezer when I make them for a treat. First, I keeps me from eating all of them at one sitting and second I love how crunchy the top layer gets when it is cold. If I am taking them to a party I always keep them in the fridge until it is time to go!
Try not to eat the whole pan when you make these!!
Linking to Dish it out hosted by Foodomania